Pineapple Rolls (Nastar)

Chinese New Year falls on next Friday (January 31), which is practically less than two weeks away. I am sure many of you who celebrate the festivities have been busy with baking, shopping for new clothes, shoes, and getting ready for the big celebration. This year, we will be celebrating Chinese New Year—the year of horse—here in Southern California. Despite the fact that there are many Asians where I live, there isn’t a lot of festive moods around, unless I go shopping at Chinese food stores.

One of the recipes I have always wanted to try is my friend’s Indochine Kitchen Pineapple Rolls recipe, or “nastar,” in Indonesian/Malay language. I visited Indochine Kitchen in Medan, Indonesia, a couple of years ago and she is just a wonderful, sweet, and kind lady. I told her that I wanted to buy some of her pineapple rolls if she were to sell them. However, being so far away from Indonesia, I reckon that I just had to make my own.

A few months ago, I experimented with her recipe with great success. I can assure you that her recipe is probably the BEST recipe that I have ever tried. Her creation is pure perfection. A few days ago, I attempted it the second time and even my super picky toddler loved them. Pineapple tarts comes in different shapes and forms; hers are pineapple rolls, which is dainty and absolutely pretty. I have never seen pineapple rolls as beautiful as her creations. Mine pale so much in comparison but they are utterly buttery, crumbly, and scrumptious. I just couldn’t stop eating them and in no time they were gone.

Hi. I tried it and it tasted great after it is out from the oven. Do you feel that it gets starchy and powdery the following days when you eat them? For your rolls it looks much thinner. Do you use 50g or less than that? I live this recipe but just not sure how to make the tart from becoming starchy the following days.